Monday, June 24, 2013

Chocolate, Chocolate Chip Cheesecake Cupcakes!!

I totally stole borrowed this picture from Very Best Baking. These beauties are Chocolate, Chocolate Chip, Cheesecake cupcakes!

See the first picture is way better than mine. And mine doesn't have dandruff, it was frozen.
These are a complete pain in the ass to make but the family loves them. And it is a nice frozen treat. It seems if I keep things like this in the house, they don't complain about having food in the house as much. So I'm hoping this will help with the grocery bill.
I changed the original recipe a bit.

2 cups (12-oz. pkg.)Semi-Sweet Chocolate Morsels, divided

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar

1/3 cup vegetable oil

1large egg

1 teaspoon vanilla extract

1 cup water

1(10 oz) package of cream cheese, softened

1/4 cup granulated sugar

1large egg

1/8 teaspoon salt

Directions

PREHEAT oven to 350° F. Paper-line 18 muffin cups.MICROWAVE1/2 cup
morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power
for 45 seconds; STIR. The morsels may retain some of their original
shape. If necessary, microwave at additional 10 to 15-second intervals,
stirring just until morsels are melted. Cool to room temperature. COMBINE
flour, baking soda and salt in small bowl. Beat sugar, oil, egg and
vanilla extract in large mixer bowl until blended. Beat in melted
chocolate; gradually beat in flour mixture alternately with water
(batter will be thin).

SPOON
batter into prepared muffin cups, filling 1/2 full(using a ladle to make life easier). Spoon filling by
rounded tablespoon over batter. Spoon remaining batter over filling. Carefully clean your cupcake trays before you bake them.
Bake for 20 to 25 minutes or until wooden pick inserted in center comes
out clean. While still hot, sprinkle with remaining 1/2 cup morsels(I would recommend using more) . Let cool for 5 minutes or until morsels are shiny; spread to frost. Remove to wire racks to cool completely.